Ingredients

Directions

Boil water in a large soup pot. Stick a large carving fork in the stem of the cabbage and submerge in the water.

Gently cut each leaf at the stem and pull it away from the stem while submerged in the water. Peal off all leaves and set aside. Sauté the onions until transparent.

Prepare the rice with 1/2 as much water as directed so that it is al dente and set aside to cool.

When the rice is cool, mix together the beef, rice, onions, pepper and thyme.

Mix the soup and tomatoes together and put a small amount in the bottom of a dutch oven.

Use an ice cream scoop to put beef at stem end of each cabbage leaf and roll up egg roll fashion. Layer the rolls in the dutch oven, adding soup before starting each layer. Layer any extra cabbage on top.

Pour rest of soup mixture over the top when rolls complete.

Simmer on top of stove for about 30 minutes or more then put in oven at 325 °F (160 °C) for another hour.